This dairy-free pumpkin streusel bread recipe is moist and flavorful with the perfect rich crumb and warm pumpkin spice flavor. It’s the perfect way to use up those holiday cans of pumpkin, and it doesn’t require any specialty ingredients. You don’t need vegan butter, non-dairy milk, or any other dairy alternative to bake this special treat.
Dairy-Free Pumpkin Streusel Bread with Cinnamon & Spice
My classic dairy-free pumpkin bread recipe is still our favorite for gifting. But this cinnamon streusel version makes a truly special dessert, and offers a delicious twist on an old favorite. In addition to the recipe, I’ve included FAQs and troubleshooting tips below.
Can I Baked this Pumpkin Streusel Bread in a Different Size Pan?
You can alternatively bake this bread in a 9-inch round cake pan or an 8×8-inch baking pan. For the larger surface area, I recommend doubling the streusel, and begin checking the cake for doneness at around 30 minutes. Since these pans have a larger surface area, I would increase the streusel quantities to 1/4 cup packed brown sugar, 1/4 cup flour, 2 tablespoons oil, and 1 teaspoon ground cinnamon. If you bake this bread in a smaller pan, like an 8×4-inch pan, the pumpkin loaf might overflow the pan.
Can I Baked this Pumpkin Streusel Bread in Mini Loaf Pans?
Yes, this batch should fill three standard mini loaf pans. I’m not certain what bake time would work best, but I would begin checking on the mini pumpkin streusel loaves at about 25 minutes. Mini loaves are great for gifting, or they can be frozen to enjoy with tea or coffee whenever the craving strikes.
What Type of Oil Should I Use?
I use extra-light olive oil (not extra-virgin). It’s great for baking and doesn’t influence the flavor. But your favorite baking oil, such as vegetable oil, canola oil, or grapeseed oil, should work well.
Can I Use Coconut Oil?
You can, but there are a couple of things to keep in mind. First, if you don’t want any coconut flavor in the bread, I would use refined coconut oil. Second, make sure all of your ingredients, including the eggs and water, are at room temperature. Any cool ingredients will cause the coconut oil to solidify or “bead up.” If using coconut oil, melt it first and then measure it.
Can I Use Butter Alternative Instead of Oil?
This dairy-free pumpkin streusel bread is specifically formulated to work with oil, not vegan butter. Buttery spreads, sticks, and margarine contain water, so swapping them in can affect the moisture of the bread and crumb. If you do opt to substitute a butter alternative, keep in mind that the bread could come out a little less moist and the butter alternative will add saltiness.
Can I Use Wheat Flour Instead of White Flour?
You will get the best results with white flour. You can substitute part whole wheat pastry flour for part of the all-purpose flour (about half and half) without negatively affecting the results too much.
Can I Substitute Baking Powder for the Baking Soda?
For best results, I recommend using the baking soda. I haven’t tested this recipe with baking powder. But if you don’t have any baking soda on hand, you should be able to substitute 1 tablespoon baking powder for the baking soda. You need about 3 times the amount of baking powder to baking soda. Also, it helps to make sure your baking powder is still active. Even non-expired packages can lose their potency. Put a 1/2 teaspoon baking powder in a bowl and pour some boiling water over it. It should immediately and vigorously bubble. If it doesn’t, you’ll need new baking powder (or baking soda).
The Bread Didn’t Rise Enough – It’s possible that your leavener is losing power. Yes, even baking soda goes bad! Put a 1/2 teaspoon baking soda in a dish and add about a tablespoon of vinegar. It should bubble immediately and vigorously. If it’s just fizzy, flat, or milky at all, it’s time to get new baking soda. If it’s fine, your climate might be a little damp and heavy. You can add a little baking powder, about 1 teaspoon if your loaf was too squat, to help it rise up.
The Bread Did Rise, but Came Out Squat – If you are baking at higher altitude and / or in a very dry climate, the quick bread can rise too quickly and “deflate” It will come out dense and actually look like it didn’t rise in the first place. For baking above 3000 feet, you can reduce the baking soda to 3/4 teaspoon. For baking above 6000 feet, I would reduce the baking soda to 1/2 teaspoon.
The Batter Overflowed – This is another dry climate or high altitude issue. See above for high altitude adjustments.
Special Diet Notes: Dairy-Free Pumpkin Streusel Bread
By ingredients, this recipe is dairy-free / non-dairy, optionally nut-free, peanut-free, soy-free, and vegetarian.
For vegan pumpkin streusel bread, swap in your favorite egg replacer for baking. We like applesauce (about 1/3 cup for both eggs) or powdered egg replacer. Or you can bake my Popular Vegan Pumpkin Bread.
For gluten-free, vegan, and allergy-friendly, try my Pumpkin Bread for All Recipe.
- 3 tablespoons packed brown sugar
- 3 tablespoons all-purpose flour
- 1½ tablespoons oil
- ¾ teaspoon ground cinnamon
- 1½ cups all-purpose flour
- 1½ teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- 1 cup pumpkin puree (not pumpkin pie mix)
- 1 cup sugar
- ½ cup oil
- 2 eggs
- ¼ cup water
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- Preheat your oven to 350ºF and grease a 9x5-inch loaf pan. Optionally the pan with a strip of parchment paper overhanging on the long sides of the pan (to easily lift the bread out).
- To make the brown sugar streusel topping, add the brown sugar, flour, oil, and cinnamon in a small bowl. Stir with a fork until it clumps into moist crumbs.
- To make the pumpkin bread, add the flour, pumpkin pie spice, and baking soda to a medium bowl. Whisk to combine the ingredients.
- In a large mixing bowl, beat the pumpkin, sugar, oil, eggs, water, vanilla, and salt with a hand mixer until emulsified and smooth, about 2 minutes.
- Add the dry ingredients to the wet ingredients, and stir just until combined.
- Scrape the batter into your prepared pan, and even it out. Sprinkle the streusel topping into crumbles evenly over the surface.
- Bake the pumpkin bread for 50 to 60 minutes, or until a toothpick into the center of the bread comes out clean.
- Let the bread cool in the pan for 5 to 10 minutes, then loosen the sides with a knife and carefully remove it to a wire rack to cool completely.
- Let the bread cool completely before slicing. If you won't be eating it right away, or would like to freeze the bread, don't slice it. Wrap it tightly in plastic wrap and store at room temperature for up to 3 days, or freeze it for longer storage. Let it defrost at room temperature before slicing.
Nut Option: Fold ½ chopped walnuts into the batter before scraping it into your prepared pan. You can also optionally add ¼ cup chopped nuts to the streusel.
Glaze Option: For even more indulgence, whisk together 1 cup sifted powdered sugar, 1½ tablespoons water, and ¼ teaspoon vanilla extract in a medium bowl. If it's too thick for drizzling, gradually whisk in more water, ½ teaspoon at a time, until it reaches a thin, pourable (but not drippy) consistency. Drizzle it over the completely cooled pumpkin streusel bread.
Nutrition Note: One thick slice also provides about 100% of the RDA for vitamin A. It's also a good source (10% or more of the RDA) of folic acid, vitamin K, vitamin E, and iron.